Broccoli Chicken Fettuccine
Taste of Home
- try a FREE ISSUE today!
I served this with Chive Garlic Bread from the April/May 2001 issue, and my
finicky-eating, 6-year-old grandson absolutely loved it!
—Elaine Mizzles
Ben Wheeler, Texas
SERVINGS: 2
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
- 4 ounces uncooked fettuccine
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, halved and sliced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup chicken broth
- 1-1/2 cups frozen broccoli florets, thawed
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
Directions:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion and garlic in butter until no longer pink. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil.
Drain fettuccine; add to chicken mixture. Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 2 servings.